Chicken Liver Potato Curry

If I aptly explain the way my heart feels these days, this particular slide puts it all really simple. I don't even have anything to add on to it! :)

Sharing with you a simple, yet delicious curry made of chicken liver, which can be done in a jiffy during those lazy nights when you really aren't in a mood for something elaborate. I really don't have a potato crazy family, even though I love potatoes, so cooking with them in a non-veg dish is the only way I can get my fair share! Hehe... off to this breeze of a curry...

Chicken Liver Potato Curry
Serves 4


1 tbsp coconut oil
1 twig curry leaves
2 large onions, sliced
2 green chillies, slit
1 tsp ginger paste
1 tsp garlic paste
2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 large tomatoes, chopped
1 large potato, cut into small pieces
500 gm chicken liver/ gizzard, cleaned well and drained
1 tsp black pepper powder
1 tsp garam masala powder
Salt to taste


Heat oil in a saucepan. Briefly fry the curry leaves. Add the onion and green chillies and saute till soft. Add the ginger and garlic pastes and cook till raw smell is gone. Add the masala powder and saute for a couple of minutes. Now add the tomatoes and cook till the tomatoes get mashed up. 

Add the chopped potato, chicken liver, black pepper and garam masala with hardly 1/2 cup of water and give a nice mix. Cook on closed lid on medium-low flame till the liver and potatoes are completely cooked. Switch off flame and adjust salt. 

Serve warm with rice or chapathis! 

Do you like cooking with chicken liver? Then here is a tempting Chicken Liver Roast and another easy Chicken Liver Curry.

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